SENSORY MODIFIERS FOR SUGAR ALCOHOL AND/OR RARE SUGAR COMPOSITIONS
A composition including i) a rare sugar and/or a sugar alcohol, and ii) a sensory modifier and with reduced bitterness, reduced metallic flavor, and/or improved temporal sweetness aspects relative to an equivalent composition without the sensory modifier is described herein. The sensory modifier may...
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| creator | MARASCO, Erin Kathleen SARANGAPANI, Rama Krishna SCHMELZER, Wade Nolan |
| description | A composition including i) a rare sugar and/or a sugar alcohol, and ii) a sensory modifier and with reduced bitterness, reduced metallic flavor, and/or improved temporal sweetness aspects relative to an equivalent composition without the sensory modifier is described herein. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.
L'invention concerne une composition contenant i) un sucre rare et/ou un alcool de sucre, et ii) un modificateur sensoriel, et ayant une amertume réduite, un arôme métallique réduit et/ou des aspects de sucrosité temporels améliorés par rapport à une composition équivalente sans le modificateur sensoriel. Le modificateur sensoriel peut contenir un acide dicaféoylquinique ou un sel de celui-ci ; et un ou plusieurs composés choisis dans le groupe constitué par les acides monocaféoylquiniques, les acides monoféruloylquiniques, les acides diféruloylquiniques, les acides monocoumaroylquiniques, les acides dicoumaroylquiniques et les sels de ceux-ci. |
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L'invention concerne une composition contenant i) un sucre rare et/ou un alcool de sucre, et ii) un modificateur sensoriel, et ayant une amertume réduite, un arôme métallique réduit et/ou des aspects de sucrosité temporels améliorés par rapport à une composition équivalente sans le modificateur sensoriel. Le modificateur sensoriel peut contenir un acide dicaféoylquinique ou un sel de celui-ci ; et un ou plusieurs composés choisis dans le groupe constitué par les acides monocaféoylquiniques, les acides monoféruloylquiniques, les acides diféruloylquiniques, les acides monocoumaroylquiniques, les acides dicoumaroylquiniques et les sels de ceux-ci.</description><language>eng ; fre</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240620&DB=EPODOC&CC=WO&NR=2024129641A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240620&DB=EPODOC&CC=WO&NR=2024129641A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MARASCO, Erin Kathleen</creatorcontrib><creatorcontrib>SARANGAPANI, Rama Krishna</creatorcontrib><creatorcontrib>SCHMELZER, Wade Nolan</creatorcontrib><title>SENSORY MODIFIERS FOR SUGAR ALCOHOL AND/OR RARE SUGAR COMPOSITIONS</title><description>A composition including i) a rare sugar and/or a sugar alcohol, and ii) a sensory modifier and with reduced bitterness, reduced metallic flavor, and/or improved temporal sweetness aspects relative to an equivalent composition without the sensory modifier is described herein. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.
L'invention concerne une composition contenant i) un sucre rare et/ou un alcool de sucre, et ii) un modificateur sensoriel, et ayant une amertume réduite, un arôme métallique réduit et/ou des aspects de sucrosité temporels améliorés par rapport à une composition équivalente sans le modificateur sensoriel. Le modificateur sensoriel peut contenir un acide dicaféoylquinique ou un sel de celui-ci ; et un ou plusieurs composés choisis dans le groupe constitué par les acides monocaféoylquiniques, les acides monoféruloylquiniques, les acides diféruloylquiniques, les acides monocoumaroylquiniques, les acides dicoumaroylquiniques et les sels de ceux-ci.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAKdvUL9g-KVPD1d_F083QNClZw8w9SCA51dwxScPRx9vfw91Fw9HPRBwoGOQa5QmWc_X0D_IM9Qzz9_YJ5GFjTEnOKU3mhNDeDsptriLOHbmpBfnxqcUFicmpeakl8uL-RgZGJoZGlmYmho6ExcaoAwzosTQ</recordid><startdate>20240620</startdate><enddate>20240620</enddate><creator>MARASCO, Erin Kathleen</creator><creator>SARANGAPANI, Rama Krishna</creator><creator>SCHMELZER, Wade Nolan</creator><scope>EVB</scope></search><sort><creationdate>20240620</creationdate><title>SENSORY MODIFIERS FOR SUGAR ALCOHOL AND/OR RARE SUGAR COMPOSITIONS</title><author>MARASCO, Erin Kathleen ; SARANGAPANI, Rama Krishna ; SCHMELZER, Wade Nolan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2024129641A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2024</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MARASCO, Erin Kathleen</creatorcontrib><creatorcontrib>SARANGAPANI, Rama Krishna</creatorcontrib><creatorcontrib>SCHMELZER, Wade Nolan</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MARASCO, Erin Kathleen</au><au>SARANGAPANI, Rama Krishna</au><au>SCHMELZER, Wade Nolan</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SENSORY MODIFIERS FOR SUGAR ALCOHOL AND/OR RARE SUGAR COMPOSITIONS</title><date>2024-06-20</date><risdate>2024</risdate><abstract>A composition including i) a rare sugar and/or a sugar alcohol, and ii) a sensory modifier and with reduced bitterness, reduced metallic flavor, and/or improved temporal sweetness aspects relative to an equivalent composition without the sensory modifier is described herein. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.
L'invention concerne une composition contenant i) un sucre rare et/ou un alcool de sucre, et ii) un modificateur sensoriel, et ayant une amertume réduite, un arôme métallique réduit et/ou des aspects de sucrosité temporels améliorés par rapport à une composition équivalente sans le modificateur sensoriel. Le modificateur sensoriel peut contenir un acide dicaféoylquinique ou un sel de celui-ci ; et un ou plusieurs composés choisis dans le groupe constitué par les acides monocaféoylquiniques, les acides monoféruloylquiniques, les acides diféruloylquiniques, les acides monocoumaroylquiniques, les acides dicoumaroylquiniques et les sels de ceux-ci.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | SENSORY MODIFIERS FOR SUGAR ALCOHOL AND/OR RARE SUGAR COMPOSITIONS |
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